Description
A refreshing salad made with carrot ribbons and topped with toasted sesame seeds, perfect for a light side dish.
Ingredients
Scale
- 4 cups Fresh Carrots (peeled into ribbons)
- 2 tablespoons Green Onions (sliced thin)
- 2 cloves Fresh Garlic (minced)
- 2 tablespoons Rice Vinegar (or apple cider vinegar as a substitute)
- 1 tablespoon Chili Crisp Oil (adjust to taste)
- 2 tablespoons Soy Sauce (or tamari/coconut aminos for gluten-free)
- 1 tablespoon Sesame Oil (or olive oil)
- 2 tablespoons Toasted Sesame Seeds (toasted until golden)
Instructions
- Begin by heating a dry skillet over medium heat. Add the sesame seeds, stirring them frequently until golden brown, about 5 minutes.
- Peel the fresh carrots into ribbon-like shapes using a vegetable peeler and place them in a medium glass bowl.
- In the bowl with the carrot ribbons, add the sliced green onions and minced garlic. Drizzle in the rice vinegar, soy sauce, chili crisp oil, and sesame oil. Finally, sprinkle in the cooled toasted sesame seeds.
- Using tongs, gently toss all the ingredients together, ensuring the carrot ribbons are evenly coated.
- Cover the salad and chill in the refrigerator for 1-2 hours before serving.
Notes
- Adjust the chili crisp oil to your taste for spiciness.
- For a gluten-free option, use tamari or coconut aminos instead of soy sauce.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Chilling
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg